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Smashed Fingerling Potato Salad


Kosher salt

2 pounds fingerling potatoes

3 tablespoons rice wine vinegar

1 tablespoon lemon juice

1 tablespoon smoked paprika

1 cup mayonnaise

1 bunch scallions, sliced (about ½ cup)

½ cup chopped cilantro

Note: Start the potatoes the day before you plan to serve the salad so they have time to rest in the fridge overnight.


  1. Preheat oven to 350 degrees. In a large pot of heavily salted water, bring potatoes to a boil over high heat; reduce heat to low and simmer until cooked through, about 12 minutes. Drain potatoes and transfer to a rimmed baking sheet. With the bottom of a heavy jar or glass, crush each potato slightly, just so the skin splits. Dry potatoes in oven for 10 minutes, and then transfer to a large bowl. Salt generously and sprinkle with vinegar and lemon juice. Let potatoes cool briefly and then transfer to a zip-top bag. Refrigerate overnight.
  2. In a large bowl, combine potatoes with smoked paprika and mayonnaise and stir to coat. Fold in scallions and cilantro, and serve.
From Stars + Sides.
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